I made this recipe the other night and Ezra devoured it and Noah ate it. The best part about it, lots of veggies! They ate the veggies with no issues, possibly because they didn’t realize they were there.
Rotini with Marinara, Broccoli, Carrots, and Peppers
Good Housekeeping October 2008
12 oz. rotini or penne pasta
1 bag (12 oz) broccoli florets (I had some fresh that I just steamed and added at the end)
1 Tbsp. olive oil
2 med. carrots, thinly sliced
1 sm. onion, chopped
1 lg. red pepper, chopped
2 c. marinara sauce
3 oz. sliced pepperoni, cut into slivers (we skipped so it was a vegetarian dish)
1/4 c. loosely packed fresh basil leaves, thinly sliced (oops forgot to buy, would have been yummy)
1/3 c. freshly grated Parmesan cheese
1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli to saucepot 4 minutes before pasta is done.
2. Meanwhile, in deep 12 inch nonstick skillet, heat oil on medium 1 minute. Add carrots, onion, and pepper; cook 8 minutes or until tender, stirring occasionally. Stir in marinara sauce and pepperoni; cook 2 minutes to heat through.
3. Drain pasta and broccoli; stir into skillet with marinara mixture. Sprinkle with basil. Serve with Parmesan.